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How to cross-utilize utensils

 Nov. 16, 2015

An empanada ‘fork’ seems like a tool that would lay in a back drawer—except when the Latin American-style turnovers are on the menu. But, it’s a kitchen MVP.

Operations

University’s food truck district may be a ‘go’

 By FSD Staff on Oct. 21, 2015

Temple University’s goal to have its own food truck area could happen as early as this year, although some detail—like the cost to vend on campus—are still up in the air.

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Late-night food truck

Oct. 05, 2015

JPS Health Network recently initiated a schedule of on-site food trucks for the night shift to enhance dining options. They run between midnight and 2 a.m.

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Make hallway lunch carts accessible to students

Sep. 28, 2015

Lakota Local School District uses carts to take meals down the hallways, so students don’t have to come to the cafeteria to get breakfast or lunch.

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Invite the circus to promote nutrition

Sep. 15, 2015

To generate student excitement, San Diego Unified School District had its schools apply in a raffle to have the local circus perform at a general assembly.

Design

How a veggie-forward approach won the day

By Amy McKeever on Sep. 15, 2015

For operators taking cues from diners clamoring for healthier options, Beefsteak has proven that a veggie-forward approach can be a success.

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Pasta machine as pastry chef

Sep. 15, 2015

A pasta machine can make the dough rolling process more efficient and the end product more consistent than if rolling hors d'oeuvres or desserts by hand.

Operations

Au Bon Pain, Moe’s Tex Mex join renovated university food court

Sep. 04, 2015

Oakland University has reopened the food court in its student center following a $3.5 million project.

Operations

Cheers to the next generation of seniors

By Alaina Lancaster on Sep. 03, 2015

Baby Boomers are shaking up senior living facilities by bringing their social-drinking habits with them.

Menu

From gyro to hero, global takes on the sandwich menu

By Dana Moran on Aug. 15, 2015

The Food Channel named global flavors a Top 3 sandwich-and-salad trend of 2015, while a 2014 report by Datassential found 41% of diners interested in ethnic fare.

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